Don’t over grind. You want a coarse texture. Even if some seeds are only partially ground, it’s fine. That’s what you want.

Cut the bread slices into 1 inch broad fingers and toast till crisp.

To serve, heap the paté on the toast and spread. It should be a thick layer.

Garnish with sesame seeds and olive oil and serve immediately. Preparing too much in advance will make the toast soggy.

The paté can also be had as a dip.

Recipe Notes

Seeds : You can use any of these seeds, or a mix of all. I have used Pumpkin, Water melon, Melon, Hemp and Sunflower.

Water: I have used the same water which was left over from boiling the chickpea. The left over water is thick, and sluggish and does not flow easily. This lends a heavy texture to the paté and does not make it runny. If for some reason, you are not using this water, you can use normal filtered water. BUT REDUCE THE QUANTITY. Use a little at a time. You will not need more than 1 – 2 Tbpsn max.

Herbs: The flavour of dill is very strong. But the quantity in the recipe is just enough to give you a hint of flavour. You can do away with dill altogether and increase the parsley. You can also replace it with coriander, or basil. It’s totally up to you and your preference. But some herb definitely has to be used.